141. vegetable crepes

August 9, 2012mayurisjikoni

my signature dish

Everyone is good at making a dish however complicated or simple. This signature dish is what friends and family want you to make. My family and friends love the way I make stuffed vegetable crepes. I first came across the recipe for stuffed crepes years back when I was browsing through my sister’s collection of Bella magazine. The stuffing for the recipe was chicken. So I put on my thinking cap and came up with my famous vegetable crepes. The first time I made it for my family, I had to use eggs for the crepes, but eventually found an eggless crepe recipe so that I could make this wonderful dish for my in-laws. I hope you enjoy this dish just the way my friends and family do.

Cut the tomatoes into half. Put them in a saucepan. Add about a ¼ cup water. Cover the pan and let the tomatoes cook for 15 to 20 minutes till they are soft.

Cool the tomatoes a bit. Put the tomatoes without much water into a liquidiser and puree it. Save the water and use it as a stock for soup or curry.

Heat oil in a pan. Add onion and stir fry them till they are light pink in colour. Add the garlic and herbs. Stir fry for a minute. Add the tomato puree. Mix well. Cover the pan and let the sauce simmer over medium heat till it becomes thick.

Add salt, pepper, sugar and chilli flakes. Keep on the side till required.

The sauce can be prepared a day ahead and kept in the fridge.

Preparation of the filling :

Chop, shred or mince the vegetables as mentioned in the ingredient list.

Heat oil in a pan over medium heat. Stir fry the garlic for a minute. Add the carrot and french beans and mix. Cover with a lid and let the vegetables cook for 2 to 3 minutes.